Cilantro Shrimp

Photo: Randy Mayor; Styling: Cindy Barr

Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 29g
  • Carbohydrate: 44.3g
  • Fiber: 5.1g
  • Cholesterol: 172mg
  • Iron: 5.1mg
  • Sodium: 653mg
  • Calcium: 143mg

Ingredients

  • 1 tablespoon dark sesame oil
  • 3 cups (1-inch) slices green onions
  • 2 tablespoons minced peeled fresh ginger
  • 5 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined
  • 3 1/2 tablespoons lower-sodium soy sauce
  • 1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
  • 2 cups chopped fresh cilantro
  • 3 cups hot cooked brown rice

Preparation

  1. 1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cilantro Shrimp Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy